The Middle Eastern dish 'falafel' hardly needs any introduction. The well-known and acclaimed fried ball, usually made from ground chickpeas, is very popular. Did you know that there is no single type of falafel? Every country in the Middle East has its own variant of the falafel sandwich. The spices, toppings and sauce vary and the type of bread in which the falafel is eaten is also different in every country.
We got the recipe for an Iraqi, Palestinian, Egyptian and Syrian version. Each recipe is completely unique in its taste. For example, the Iraqi falafel is the only one eaten without fresh herbs and in Egypt they do not use chickpeas but broad beans. What do the other chickpea varieties have in common? Canned chickpeas are never used, but always the dried version of the pea. Once you let these soak overnight, they will form the perfect basis for a delicious authentic falafel sandwich.
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The Egyptian falafel is unique in its kind, because it does not use the well-known chickpeas. No, the Egyptians make their falafel with broad beans. This makes this falafel variant slightly fresher than its chickpea brothers. A lot of fresh herbs are also used in this recipe.
Curious about falafel varieties from other countries? Then click on the links below:
Preparation: soak the broad beans in plenty of water for at least 12 hours
Step 1: Prepare the broad bean mixture
Drain the broad beans.
Chop the onion, spring onion and garlic into small pieces.
Grind all ingredients except the herbs in a food processor until smooth.
In a bowl, mix the spices into the ground mixture with your hands until it forms a firm ball of dough.
Finally, mix the baking soda into the mixture, cover the bowl and refrigerate for at least an hour.
Step 2: Roll the falafel balls
Shape the cooled mixture into small balls and flatten them slightly.
Dip the balls in the sesame seeds.
Step 3: Fry the falafel and serve
Heat the sunflower oil in a pan and fry the falafel until it turns golden brown.
Serve the falafel on its own or in Turkish bread with lettuce, tomato and cucumber and a little sambal
أتمنى لك وجبة شهية ('Enjoy Your Meal')
Jinan runs her own restaurant Yalla Yalla in Den Bosch, where she surprises her guests with a diversity of Middle Eastern dishes. Jinan and cook Hamza tell you more about how they bring cultures together with their dishes.
1 kg dry broad beans
1 bunch coriander (about 40 grams)
1 bunch spring onions (green part only)
3 garlic cloves
1 large white onion
2 tbsp cumin
2 tbsp dried coriander
2 tbsp salt
1 tbsp baking soda
1 tbsp white pepper
2 tbsp sesame seeds
Pita bread or flat bread
Vegetables: tomato, cucumber and lettuce
Meat grinder (or food processor)
Deep frying pan
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